Hey Good Looking, What Cha’ Got Cooking?

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Working (catering) at a wedding tonight and tomorrow, so... odds are filet mignon, Chicken stuffed with Fontana and Spinach, or salmon with mango chutney...

which, to be honest, has gotten to be quite tedious, after a month and a half of working there.
 
Very true.

Which is why I have my address written down phonetically, and enough patience to decipher takeout menus.

Its a good way to learn a language, hunger is an excellent motivator.

Problems do arise when they ask me questions though...
 
I made a pizza tonight. I didn't make the dough since an Italian market up the street does it better than I could hope, but I put mozzarella, mushrooms and some Italian sausage on it. It was delicious. Pizza is a great fast item, especially if you don't have to worry about the dough.

Somewhat unrelated but not enough to start its own topic. Does anyone have any really cool local markets or ethnic stores near them that they frequent? We have the really good Italian one like I mentioned and an absolutely awesome Japanese one that makes better sushi than any restaurant I've ever been too and it's about half the price. They don't do anything complex but I'm satisfied with just spicy tuna rolls so it works out great. It also has really good ice cream that they make in store too, surprisingly. I never would have expected to get the best ice cream in town from a Japanese market.
 
Yesterday, I roasted a duck. I was going to do it on the hibachi, but I wasn’t certain if I could maintain appropriate temperatures over the several hour cooking process.

I glazed it with a maple syrup / Moxie soda glaze. Kind of a funny story that as I had wanted to use honey and molasses but we didn’t have any and I didn’t want to go to the story. So I made my own w/ maple syrup and added Moxie in the hopes that the bitter gentian root in the Moxie would cut through some of the sweetness of the syrup. It came out very well and the flavor of the maple glaze imparted a very nice nuttiness that went well with the duck.

Friday and Saturday were both grilled ribeye days.

As for ethnic markets, there are a fair number where I live. I don’t frequent them a lot, but I do go to an Indian market for ghee occasionally. It is always fun to see the ethnic prepared foods, like microwaveable roghan josh or similar. I’m more likely to frequent my local butcher which has all kinds of nice deals, like whole duck for $2.99 a pound.
 
Concerts all weekend so it's lot food for me. Veggie burritos, heady garlic grilled cheese, and the dankest of goo balls - one for three, two for five! :smoke:

So I had the obligatory veggie burrito and garlic grilled cheese, all conveniently offered right outside the venues after the show (though at the Cleveland gig the Shakedown wasn't anywhere near the exit from the venue). I also enjoyed a delicious steak quesadilla and - a first on the lot scene for any of my 50+ shows - a skewer of grilled meat of indeterminate origin. I was drunk enough to dry one, and it was damned good, and so far no E. coli poisoning! Woohoo :lol:
 
So girl came to my place and while I made my shakshuka, she made some sort of rice treat which was tasty. She doesn't eat eggs so I just substituted it with potatoes. What really blew my mind was that I ate the shakshuka with pita bread like it was supposed to be originally and the taste was way better.

I also set my table in the kitchen area and I noticed sitting at a table to eat was nicer than sitting at my desk since I could focus on the flavor of the food.
 
ese days I'd like to try and make paneer cheese.

Paneer isn't too hard to make, and it's totally worth the effort. If you're having trouble, you can buy good-quality paneer at your local Indian store. Home-made palak paneer is heaven, however, and store-bought doesn't come close.
 
Okay, so this board spends plenty of time on frivolous and unimportant topics like global politics, civil rights, and demographic changes. I think it’s high time we talk about the really important questions.

So with that in mind, what do you have on the menu this weekend?

I’ve got two rib eye steaks in the fridge waiting to hop on the grill, some buffalo meat for burgers, and I may grill, or roast, a whole duck. Veggies are likely to include grilled peppers, onions, and mushrooms, along with salad. I may get some tatters for garlicy mashed pertatters with chives and bacon as well.

I'd sit in on that meal, ribeyes and bisonburgers - yum yum
 
Yesterday, I roasted a duck. I was going to do it on the hibachi, but I wasn’t certain if I could maintain appropriate temperatures over the several hour cooking process.

I glazed it with a maple syrup / Moxie soda glaze. Kind of a funny story that as I had wanted to use honey and molasses but we didn’t have any and I didn’t want to go to the story. So I made my own w/ maple syrup and added Moxie in the hopes that the bitter gentian root in the Moxie would cut through some of the sweetness of the syrup. It came out very well and the flavor of the maple glaze imparted a very nice nuttiness that went well with the duck.

Friday and Saturday were both grilled ribeye

That sounds AMAZING.
 
It was. Plus, duck is super easy to cook. Check out The Hungry Mouse’s food blog for a great duck recipe.

The crispy skin with the maple glaze was like yummy sweet nutty ducky candy.
 
There was a thread for this before, but I haven't seen it on the front page in a while. Anyways,

Are you talking about El Justo's Cookbook thread? That one is more of a recipe
thread than this.
 
Paneer isn't too hard to make, and it's totally worth the effort. If you're having trouble, you can buy good-quality paneer at your local Indian store. Home-made palak paneer is heaven, however, and store-bought doesn't come close.

Well my concern is that recipes call for a high fat milk to be used. Could I just use whole milk or does it really matter but the yield of curds is lesser?
 
Is the issue the availability of high fat milk or the fat itself? If you’re having a hard time finding high fat milk you could probably substitute half and half.

If you have a problem with the fat itself, I don’t know what to tell you. Paneer is cheese after all.
 
Is the issue the availability of high fat milk or the fat itself? If you’re having a hard time finding high fat milk you could probably substitute half and half.

If you have a problem with the fat itself, I don’t know what to tell you. Paneer is cheese after all.

Oh I have no problem with the fat itself. Recipes call for a high fat milk to be used and I worry the whole milk in Safeway won't be enough but half and half might work too, although I'm not sure about using something reserved for coffee to make cheese.
 
Isn't half-and-half just half milk and half cream? Seems like that'd be a good substitute for high-fat milk, but I'm no cook or cheese expert.
 
Wow, Roast Duck; my VERY favourite.

Anyways I made Enchiladas this weekend. It was a bit experimental as the spices I used in it were more what you would expect for Indian food then for Mexican, but it turned out OK. Will probably still revert to the traditional recipe next time. I do love Indian food, but it usually takes hours to cook and I had an exam to study for so a compromise was required.
 
Isn't half-and-half just half milk and half cream? Seems like that'd be a good substitute for high-fat milk, but I'm no cook or cheese expert.

I suppose I'll give it a try anyway.
 
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